Burrito Zucchini Boats
Zucchini boats stuffed with ground beef or chicken, rice, black beans, and tomatoes topped with melted cheese and your favorite taco toppings, enjoy!
Servings: 8 boats
Ingredients
ZUCCHINI:
- 4 med zucchini
FILLING:
- 1/2 lb. ground beef chicken, or turkey
- 1/2 yellow onion diced
- 1 c. cooked white rice
- 1/2 c. canned black beans drained and rinsed
- 1 (10 oz.) can Rotel diced tomatoes with green chilies
- 1 tsp. chili powder
- 1 tsp ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt or to taste
- 1/4 tsp. black pepper
- 1 c. cheddar and Monterey Jack cheeses or Mexican blend
GARNISHES:
- sour cream
- shredded lettuce
- cherry tomatoes quartered
- diced red onion
- sliced avocados
- chopped cilantro
- sliced olives
Instructions
- Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet or casserole dish with cooking spray: set aside.
- ZUCCHINI: Cut each zucchini in half lengthwise. Using a metal spoon, scoop out the seeds and discard.
- Place zucchinis cut side up, side by side on the prepared baking sheet or in a casserole dish. Bake for 10 minutes.
- FILLING: Meanwhile, in a large skillet, brown the ground beef, breaking it up with a wood spoon. Cook until the meat is no longer pink about 5-6 minutes. Add the onions, rice, beans, diced tomatoes with green chilies, and spices. Stir occasionally for about 3-4 minutes.
- Remove the zucchinis from the oven. Spoon the beef and rice mixture into the zucchinis evenly filling and mounding each zucchini boat. Bake for an additional 10 minutes.
- Remove from the oven and top with cheese. Bake until the cheese is melted about 3-5 minutes more.
- GARNISHES: Garnish with your favorite toppings and enjoy!
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